Ingredients

• 120 g wholemeal couscous — dry
• 240 ml water — hot just off the boil
• 160 g canned tuna in spring water — drained and flaked
• 60 g baby spinach — roughly chopped
• 20 g extra virgin olive oil — ready to drizzle
• 2 g lemon zest — finely grated optional
• 2 g dried oregano — crumbled
• 1 g dried basil — crumbled
• 2 g salt — fine
• 1 g black pepper — freshly ground optional

Instructions

1. Add the wholemeal couscous and half of the salt to a medium heatproof bowl, then pour the hot water over it, stir once, cover with a plate, and let sit for 5–7 minutes to soften.
2. While the couscous steams, drain the canned tuna well and flake it with a fork in a separate bowl to keep the texture light and easy to digest.
3. Uncover the couscous, fluff gently with a fork to separate the grains, then stir in the olive oil, dried oregano, dried basil, remaining salt, and black pepper until evenly coated.
4. Fold the chopped baby spinach into the warm couscous so it wilts slightly, keeping the texture soft and tender.
5. Gently fold the flaked tuna and lemon zest (if using) through the couscous and spinach, mixing just until combined without compacting the grains.
6. Divide the mixture into two small bowls and serve warm or at room temperature, adjusting seasoning to taste if needed.